Crab and Asparagus Soup Recipe

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This recipe for Crab and Asparagus Soup, by Sherri Edge, is from My Mother's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Bring stock to a low boil in a large pot. Add salt and ginger. Add asparagus and crab meat and simmer at a low boil for 2 minutes. Stir in dissolved cornstarch and cook 30 seconds. Stirring constantly, stream the eggs into the hot broth in a circular motion. Remove to a soup tureen and sprinkle green onions and black or white pepper over the top. Serve hot.

Number Of
Servings:

Number Of
Servings:

6

Personal
Notes:

Personal
Notes:

This recipe is from "Madam Wong's Long-Life chinese Cookbook". Once upon a time I helped my mom make a special Chinese feast for a dinner party she had for some friends. The menu included this soup, followed by egg rolls, Beef with Cauliflower and Peas, Imperial Shrimp, steamed rice, and whipped banana yogurt with almond cookies. If you'd like to prepare a special dinner, all of these recipes are in this cookbook.

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